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Lasagna with Roasted Cauliflower Ricotta and Spinach
http://www.seriouseats.com/recipes/2011/01/vegan-lasagna-with-roas...
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Ingredients
categorized
original
1 medium-size head cauliflower (11/2 to 2 pounds), chopped into 1/2-inch pieces
2 teaspoons olive oil
1/2 teaspoon salt
1 pound extra-firm tofu
1/4 cup nutritional yeast flakes
2 tablespoons freshly squeezed lemon juice
Several pinches of freshly ground black pepper
One (28-ounce) can crushed tomatoes with basil
2 tablespoons chopped fresh thyme
3 cloves garlic, minced
1/2 teaspoon salt
8 ounces lasagna noodles, broken in half, cooked in salted water
1 1/2 cups chopped fresh spinach
1/4 cup chopped black olives
Ingredients
categorized
original
This recipe is
vegan
Produce
Cauliflower
(
1
medium-size head
)
Garlic
(
3
cloves
)
Spinach, fresh
(
1 1/2
cups
)
Thyme, fresh
(
2
tablespoons
)
Tomatoes with basil
(
1
(28-ounce) can
)
Condiments
Black olives
(
1/4
cup
)
Cooking & Baking
Black pepper, freshly ground
(
3
pinches
)
Nutritional yeast flakes
(
1/4
cup
)
Olive oil
(
2
teaspoons
)
Salt
(
1
teaspoon
)
Pasta & Grains
Lasagna noodles
(
8
ounces
)
Drinks
Lemon juice, freshly squeezed
(
2
tablespoons
)
Refrigerated
Tofu, extra-firm
(
1
pound
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
54.7
Rating
1-100
18
Tweets
100
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Views
74
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Recipe Stats
Published January 27, 2011 (2 years ago).
26 people saved this recipe.
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